Smoked turkey breast with pics

[TEisenhauer]

Nothing special here, just thought I would smoke a 7 lb turkey breast on my OTS. For this cook I am using Stubbs charcoal and Stubbs chicken rub. For the snake, I stacked charcoal 2 wide and 2 high that wrapped around about half of the grill, with three chunks of pecan wood on top. I read a post where someone removed the skin and just seasoned the turkey breast, so I thought I would try it.

I started the snake with 8 lit briquettes but it was taking forever for the temp to come up so I added 5 more lit and that helped alot. Temps stayed between 290 and 310.

Here are some pics:

Here's the bird all seasoned up

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The snake

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Just put the bird on

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About an hour into it

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Two hours in

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IT just hit 160, ready to come off

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Sliced up after a 30 minute rest

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Let's eat

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Overall, the bird was excellent. It was very juicy. I think for the next cook I will leave the skin on and just season under the skin. I liked the Stubbs charcoal, it didn't seem to create as much ash as KB. I didn't take a pic of the snake at the end but it only burned about half of the snake in two and a half hours. Anyway, I've got some good leftover meat for sandwiches. Thanks for looking.

 

[Karl Freienmuth]

WoW ... That is one fine looking turkey breast!
The snake worked beautifully.
Good sammie meat fer shur!

 

[Tony R]

Nice job!

 

[Leo Rousseau]

Hey, nice breast!!!

 

[James Lake]

Great looking bird and pictures. The bird looks very moist. I have never removed the skin but I have mixed my seasoning with mayo and rubbed it under the skin.

 

[Paul Kastner]

Fantastic looking breast. Awesome job of slicing.

 

[Mike Coffman]

That looks really delicious!

 

[Bob H.]

It looks delicious. I would use some leftovers for sandwiches, and some for smokey turkey salad.

 

[Tim McCann]

Breast turned out nice. Looks juicy.

 

[John Solak]

Very nice looking turkey breast and knife skills too!!

 

[J Causey]

You have inspired me to do a breast. Looks great!

 

[Pat Romero]

Looks awesome! How was the texture of the skin?

 

[Rich Dahl]

Very nice cook! I really like doing turkeys on the kettle they don't seem to dry out like they do in the oven.

 

[TEisenhauer]

I removed the skin but the outer layer of the turkey got just a tad tough, nothing major, if you slice it thin enough you wouldn't even notice.

 

[Jeff GB]

Looks delicious. This is on my list to do...very very soon.

 

[Bob Mann]

That looks great!

 

[James N]

That's a fine looking bird... Could go for a plate of it right now.